101年第2學期-2127 餐飲作業系統 課程資訊

課程分享

選課分析

本課程名額為 70人,已有64人選讀,尚餘名額6人。

評分方式

評分項目 配分比例 說明
Attendance 15
Discipline and participation 15
Activity 5
Paper reading comprehension and presentation 15
Mid-term exam 20

授課教師

郭振峰

教育目標

This course is designed for undergraduate students to learn operations management in food and beverage. After taking this course, students can gain the managerial concepts and knowledge of operations management in food and beverage. Topics included in this course are: mission statement, waiting management, forecasting, planning (location decision, menu design, capacity management), purchase (supplier selection), inventory management, productivity, etc.

課程概述

餐飲業經營成敗之關鍵因素常取決於顧客、實體營運以及人力 資源等三構面是否形成一完整之管理體系。本課程乃藉由餐飲 服務特性與餐飲作業模式之概念性整合,學習於餐飲需求分析 及餐飲作業程序規劃之基礎下,設計可茲依循之餐飲作業系統 管理及效益評估模式。

課程資訊

參考書目

1. Walker, J. R., The restaurant: from concept to operation. (6e, 桂魯代理) (5e, 東海圖書館, 647.95068/W152, 2008 )

2. 林智方、陳國勝,餐飲營運管理,第四版,鼎茂圖書。

3. 吳武忠,餐飲管理,第三版,華泰文化。

1.Maister, D., Czepiel, J. A. et al. (1985). The Psychology of Waiting Lines. The Service Encounter, Lexington Books.

2.Pullman, M. and S. Rodgers (2010). Capacity management for hospitality and tourism: A review of current approaches. International Journal of Hospitality Management 29: 177-187.

3.Tzeng, G.H., Teng, M.H., and Chen, J.J. (2002). Multicriteria Selection for a Restaurant Location in Taipei. International Journal of Hospitality Management 21(2):171-187.

4.Reld, R. D. and Riegel, C. D. (1989). Supplier Relations and Selection in the Foodservice Industry. Journal of Hospitality & Tourism Research 13: 51-62.

5.Reynolds, D. (1999). Inventory-turnover Analysis: its Importance for On-site Food Service. Cornell Hotel and Restaurant Administration Quarterly, April, 54-58.

6.Reynolds, D. and D. Biel (2007). Incorporating satisfaction measures into a restaurant productivity index. International Journal of Hospitality Management 26: 352-361.

7.Thompson, G. M. and Sohn, H. (2009). Time-and Capacity-Based Measurement of Restaurant Revenue, Cornell Hospitality Quarterly, 50(4): 520-539.